Trying to breathe out of only one nostril freaking sucks.
Nicknames
Nicknames are really quite wonderful. They represent a closeness between two (or more) people, a special way of greeting that goes beyond the formality of a person’s actual name.
For example, I call my dad “Fred.”
He calls me “Muffinhead.”
Still, you have to be careful that the moniker that you bestow does not have a double meaning. If it does, regardless of your sincere intentions, other people are going to think you’re an ass.
This is why one of my good friends who’s planning on referring to his future wife as “Muffintop” should not.
Not familiar with that term? Well, in many circles, that seemingly innocent epithet refers to the layer of fat that rolls over a person’s jeans … not nearly as endearing as it sounds.
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Observations about baking soda
Here’s my personal insight for the day:
Baking soda is used for baking (of course).
It sits on the bottom shelf of the refrigerator to get the stink out.
It makes a great laundry detergent.
It offers a refreshing tingle as a toothpaste.
Does this creep anyone else out?
I mean it’s cool … but it’s kind of creepy.
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The earnestness of being earnest
I just noticed an e-mail in my inbox with the subject line:
Advice from a lawyer (Not a joke).
It makes me a little nervous that we deem it necessary to clarify suggestions from a legal professional as being earnest in nature.
Yikes.
What does this imply about our judicial system?
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‘Tis the season …
For bugs in my boyfriend’s bathroom.
There are two corpses in there already … poor little box elder bug, who’s laying on his little back with his six little legs up in the air.
I don’t feel as bad for the mosquito who’s smooshed against the wall.
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French press perfection
I never drank coffee until I got to graduate school. And even in the beginning it wasn’t a necessary endeavor, just a social outing, a great excuse to gab with friends about life.
But these days, it’s become a bit more than a casual beverage choice.
First I bought individual packets of instant Folgers flavored coffee to bring with me to school. Add some hot water and voilà!
Then I found a coffee maker in the “free” section of our apartment complex and bought the cheapest coffee I could find at Walmart.
Next I invested in a French press and upgraded to an extra bold Starbucks ground coffee.
What’s next? I’m investigating how to make really good pressed coffee. Here’s what I learned this morning through a little Internet research:
1.In the 1900s, the French press was called a “cafeolette,” a name not quite as cool at the “cafetière à piston”–which it’s also been called–but far better than the once common moniker: “coffee plunger.” Yuck. Gourmet-coffee-lovers-haven.com.
2. Use a coarse grind to make sure that the mesh screen filters the coffee grounds and separates the liquid from the sediments. INeedCoffee.com.
3. Coffee is mostly water, so go for fresh, preferably filtered “high quality H2O.” According to Gourmet-coffee-zone.com, the ideal temperature for extracting the optimum flavor from the ground coffee is between 195 F and 200 F.
4. Aim to cover all of the grounds relatively equally so that they’re fully saturated for the most robust flavor. Frenchpresshowto.com.
5. Warm your mug with the hot water left over after pouring. Cafefanatic.com.
6. Steep for four minutes for a large pot, only two to three for a smaller pot. Whatscookingamerica.net.
7. Push the plunger straight down to prevent the grinds from escaping above the filter and into your coffee. Coffee-makers-cafe.com.
8. Pour into your favorite mug, sip quietly with a good book and reflect on life.
Need pics? No worries. Coffeegeek.com to the rescue.